Jeweled Moroccan Pilaf with Pistachios

Say goodbye to boring rice! This dish packs a flavorful punch with rich stock, sweet-tart fruit, warming spice and salty pistachio nuts.

  • Minutes Prep Time
  • Minutes Total
  • 4 Recipe Yield
  • In 4-quart Dutch oven, melt butter over medium-high heat. Add onions, ras el hanout and salt; cook 3 to 4 minutes, stirring frequently, until translucent.
  • In 4-quart Dutch oven, melt butter over medium-high heat. Add onions, ras el hanout and salt; cook 3 to 4 minutes, stirring frequently, until translucent.
  • Stir in pistachio nuts.

INGREDIENTS

  • 1 tablespoon butter
  • 1 cup diced onions
  • 2 teaspoons ras el hanout (Moroccan seasoning blend)
  • 3/4 teaspoon salt
  • 1 cup uncooked basmati rice, rinsed
  • 2 cups Progresso™ vegetable stock (from 32-oz carton)
  • 1/2 cup golden raisins
  • 1/2 cup chopped apricots
  • 1/2 cup roasted salted pistachio nuts, chopped

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